Just as sexy as chocolate spilling out of a lava cake, this molten dulce de leche brings a whole new flavor profile to the delicious dessert.
By Michelle Rose
When I was in France, I adored the simple and elegant Moelleux au Chocolat or molten chocolate cake. If it was on the menu, it was getting devoured by me. That first cut when the chocolate just oozes out of the cake is one of the sexiest things you will ever see. While traveling through Spain there was something else that began to vie for my affections. Dulce de Leche! How could something taste both like milk and caramel at the same time. Then it hit me! What if I take my beloved moelleux au chocolat and fill it with this beautiful milky caramel spread. I tried both a vanilla and chocolate version when experimenting with the recipe. While incredibly delicious inside a chocolate cake (and a bit of sea salt), the dulce de leche flavour really comes out inside of a vanilla cake. What’s really great about this recipe is it’s incredibly quick to prepare and make for unexpected guests, or when you’re just feeling like something sweet.
You can always buy prepared dulce de leche from the supermarket now, but making it yourself is super easy and much more cost effective. Simply simmer some cans of sweetened condensed milk in a pot of water on the stove (pay attention to make sure there’s always enough water to keep the cans submerged) for 3 hours, or in a slow cooker if it’s more time effective for you. Either way it’s way too simple to do yourself to justify spending twice as much buying it prepared.
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Dulce de Leche Molten Lava Cakes
- Yield: 8 miniature cakes 1x
Description
Just as sexy as chocolate spilling out of a lava cake, this molten dulce de leche brings a whole new flavor profile to the delicious dessert.
Ingredients
- 113g (1/4 stick) butter, melted
- 260g (1 cup) dulce de leche, slightly warm
- 2 egg yolks
- 2 eggs
- 2 tbsp sugar
- 1/8 salt
- 1/4 tsp cinnamon
- 1 tsp vanilla
- 31g (1/4 cup) Flour
Instructions
- Preheat oven to 425F. Butter and flour 8 ramekins and transfer to a baking sheet
- Whisk together dulce de leche and butter, set aside. Sift salt, cinnamon and flour and set aside
- Whip eggs, yolks and sugar until doubled in volume and can hold a ribbon of mixture without disappearing quickly.
- Add dulce de leche and whip until combined. Slowly add dry ingredients and vanilla and whisk to combine
- Divide batter among the ramekins almost to the top. Leave about 1 cm from the top
- Bake cakes until golden brown but still jiggle in the middle, about 12-14 minutes
- Run a knife along the edge of the ramekin to loosen and invert onto plate.
- Serve with whipped cream or ice cream or enjoy as is
- Category: Dessert, Baking
- Cuisine: French and Spanish Inspired
This is the sexiest molten anything I’ve ever seen
What size are the ramekins?
It looks like as per the author’s comment that the ramekins used were about 4.5 oz.
I would say the ramekins I used are about 4.5 oz.
Thanks. Now I just need to figure that out in grams and cms ;-)
What size in centimetres are the ramekins?
Can I prepare the mixture and then bake later? I’m doing a dinner party so won’t to prepare.
Is it plain flour or self raising?
Thanks
Sam
113 grams of butter is 1 stick of butter or 1/2 cup of butter
There seems to be a problem with that, 113g is 1 US stick of butter and also 1/2 cup, the recipe says 113g and 1/4 stick so idk which one is the right amount.
Hi, I noticed that it says 1/4 stick of butter or 113g. 1/4 stick of butter is 28gr not 113. Which one is correct? 113gr or 28gr?
Thanks